Roasted Seasonal Vegetables Medley (Printable version)
Seasonal vegetables oven-roasted with herbs and garlic for a flavorful, healthy side.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, seeded and chopped
03 - 1 yellow bell pepper, seeded and chopped
04 - 1 small zucchini, sliced into half-moons
05 - 1 red onion, cut into wedges
06 - 7 ounces cherry tomatoes, halved
07 - 7 ounces broccoli florets
→ Seasoning
08 - 3 tablespoons olive oil
09 - 1.5 teaspoons sea salt
10 - 0.5 teaspoon freshly ground black pepper
11 - 1 teaspoon dried Italian herbs
12 - 2 cloves garlic, minced
→ Optional
13 - 1 tablespoon balsamic vinegar
14 - Fresh parsley, chopped, for garnish
# How to Prepare:
01 - Set the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over the vegetables, then sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender with golden-brown edges.
06 - If preferred, drizzle balsamic vinegar over the roasted vegetables and toss gently to combine.
07 - Sprinkle chopped fresh parsley on top before serving.
# Expert advice:
01 -
- It's the rare side dish that tastes better than most main courses—caramelized edges change everything.
- No special skills required, just a hot oven and your attention for thirty minutes.
- Works as a solo dinner with grains, a side to meat, or tomorrow's lunch packed into containers.
02 -
- Don't stir too early or too often—the vegetables need uninterrupted contact with the hot pan to brown properly.
- If your oven runs cool, the roasting time stretches; if it runs hot, check at 20 minutes so nothing burns.
- Leftover roasted vegetables improve overnight in the fridge, their flavors deepening and mingling.
03 -
- If some vegetables cook faster than others, add the quick-cooking ones halfway through so everything finishes together.
- A squeeze of fresh lemon juice in the last minute brings brightness that cuts through the richness of the oil and herbs.